Recipe Image

Cashew & 3-Seed Chocolate Bark

  • 15 m
  • 45 m
EatingWell Test Kitchen
“With just a few simple steps, you can transform plain chocolate into a divine treat with this chocolate bark recipe. We stir cashews, sunflower seeds, sesame seeds and aniseed into this chocolate bark, which is perfect for a gift.”


    • 2 cups chopped bittersweet or semisweet chocolate (or chips)
    • ½ cup coarsely chopped cashews, lightly toasted (see Tip)
    • ¼ cup sunflower seeds, lightly toasted
    • 1 tablespoon sesame seeds, lightly toasted
    • 1 teaspoon aniseed, lighted toasted
    • ¼ teaspoon coarse salt


  • 1 Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.)
  • 2 Place chocolate in a medium microwave-safe bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. (Alternatively, place in the top of a double boiler over hot, but not boiling, water. Stir until melted.)
  • 3 Combine cashews, sunflower seeds, sesame seeds, aniseed and salt in a small bowl. Stir half of the mixture into the melted chocolate. Scrape the chocolate onto the foil and spread it into a 9-inch square. Sprinkle with the remaining cashew mixture, pressing any large bits in. Refrigerate until set, about 30 minutes.
  • 4 Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1½-inch pieces.
  • Make Ahead Tip: Refrigerate airtight for up to 2 weeks.
  • Tip: To lightly toast chopped nuts and seeds, heat in small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
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